This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!
In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.
How do you make Greek chicken with potatoes?
The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!
Tips for Greek Chicken
- I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
- If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
- This dish is great for meal prep; it will keep in the fridge for up to 4 days.
Greek Chicken with Potatoes Variations
You can add other ingredients to this dish to create other flavor variations that suit your tastes.
- Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
- Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
- Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
- Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.
How long does it take to bake chicken thighs?
It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.
How do you know when chicken is done?
You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.
I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!
More one pot meals
Greek Chicken and Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Sprinkle with parsley. Garnish with lemon wedges and serve.
Teena says
I tossed on some zucchini the last 20 minutes and it was a complete meal that was delicious!
Allison says
I’m trying to do some freezer meal prepping. What recommendations do you have for adapting this to a freezer meal? I guess the part I’m not sure of is if the potatoes will freeze well. Do you think I could just cut them and place them in the marinade with the raw chicken to freeze or would I have to blanch the potatoes first? Thanks for your help! This recipe is so good and my family LOVED it!
Sara says
I would blanch the potatoes first!
allison says
Thank you so much for replying! I’m going to make 2 batches today for my freezer. I will definitely checking out your other recipes!
Cinder says
This recipe is delicious! Definitely a keeper. This will be the second time making it. The marinade is so good. Thank you for the recipe.
Fay says
This was a delicious recipe! I only had skinless boneless thighs. I marinated them for 30 minutes in the fridge first. I added kalamata olives and artichoke hearts. Will definitely make again.
Thank you for the recipe.
melissa says
How long did you cook it with the boneless/skinless thighs?
Hannah R says
I also made this with boneless skinless chicken thighs. I roasted them and smallish new potatoes at 425° for approximately 25 minutes, stirring once half way. I then finished u dear the broiler (on high) for 2-3 minutes to brown and crispen things a little. It was delicious. The marinade is very flavorful and tasty
Karen says
This marinade was absolutely DELICIOUS! It’s definitely a keeper. Thank you!
Kathryn says
Would this recipe work in an Instant Pot? If yes, what would be the recommended time allotment(s)? Thank you!
Sara says
This recipe is designed to be roasted so that the chicken and potatoes get browned and crispy, I don’t think you’d be able to achieve the same effect in an Instant Pot.